METHOD

In a mixing bowl whisk together flour, cornmeal, baking powder, and 1/4 teaspoon PeachDish salt. Using the tines of a fork, cut in the cold butter by breaking it into small, flour-coated pellets. Pour in the milk, and stir just enough to incorporate well. The dough will be slightly sticky. Cover with a damp paper towel, and set aside.

3

Season pork with 1/2 teaspoon PeachDish salt. Heat a cast-iron or other oven-safe skillet over medium-high heat. Add cooking oil, then add seasoned pork in an even layer. Cook without stirring 2-3 minutes, to brown. Turn the pork, and break up any larger pieces using a spatula or wooden spoon.

Stir in chopped chard leaves, and cook 2-3 minutes to wilt. Add water, and increase heat to medium-high to bring the water to a simmer.

6

When the water simmers, spread the pork and chard mixture in an even layer. Drop rounded tablespoonfuls of biscuit batter evenly around the pan. You should have 10-12 biscuits. Transfer the skillet to the oven, and bake 15-17 minutes, or until biscuits are browned. Enjoy!